Originally Posted by
deubster
I use mesquite for steaks and ribs, or for any meat that will stay less than an hour or so on the grill. It puts plenty of smoke flavor in fast. But it's way too strong for long slow cooking in a smoker. It will impart a harsh, bitter taste if used for 4-5 hours.
We design our smokers out here using old oil field gear custom made, 12 hours under mesquite smoke with the right smoker can be quite good .
